Quiche Lorraine
A classic French tart filled with a creamy egg mixture, bacon and a savory Gruyere cheese.
Servings: 8
Calories:
Equipment
- 9" Tart Pan
Ingredients
- 9" pie crust store bought or homemade
- 8 sliced bacon
- 4 large eggs
- 1 cup freshly shredded gruyere cheese
- 1 cup heavy whipping cream
- ¼ cup chopped red onions chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat the oven to 400°F.
- Pie Crust: homemade or store bought (follow the instructions on the box as directed). In a 9" tart pan: roll out the crust, place it in the pan and gently press to form the shape of the tart pan. Cut any crust that is hanging over the edge. Transfer the tart to a baking sheet. Prick the crust with a fork. Place parchment paper on top. Then, add pie weights or dried beans (2 lbs) atop of the parchment paper. Bake the crust for 10 minutes. Remove the parchment paper and the pie weight/beans. Let cool for 20 minutes (see video for reference).
- Drop the oven temperature to 375°F.
- Cook the bacon until crispy. Transfer to a plate with paper towel. Then chop into chunks. Shred gruyere cheese and set aside.
- In a large measuring cup or bowl: add eggs, salt, pepper and whisk. Add heavy whipping cream and whisk.
- Spread half of the chopped bacon on the crust. Add shredded cheese. Add the other half of the bacon. Add chopped onions. Slowly and carefully pour the egg mixture over the cheese and bacon to ½ below the rim.
- Bake for 30 minutes or lightly golden brown. Test for doneness: place toothpick in the center and when it comes out clean it is done. Remove from the oven and let rest for 15 minutes before removing rim.